Fantastic dessert soufflé made of fragrant pumpkin, here is a wonderful recipe, how to make it. The recipe is very simple and easy. Follow recipe.
Ingredients: very easy, total time 25 min.
130 g sugar
400 g pumpkin
2 eggs
100 g flour/ you can also use corn starch 60 g
80 g butter
1 tsp cinnamon
100 ml milk
7 g nutmeg/ optional
10 g vanilla extract/ optional
Preparation:
Cook the pumpkin pieces.
During that time, lightly beat 2 eggs with sugar, add milk and flour, melted butter.
When the pumpkin is cooked, add cinnamon, mash it and add it to the whipped contents, which should be thick at the end.
If it is very thick, add more milk, if it is rare to add flour and corn starch.
The last add vanilla extract and nutmeg, mix all.
Pour into molds and bake for 10 minutes at 200 degrees.
When done, sprinkle with powdered sugar and serve with a scoop of ice cream.
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2. RECIPE PUMPKIN SOUFFLE
Pumpkin Souffle
A beautiful and fragrant dessert that is not high in calories. It's easy to make and quick to finish. This dessert will delight you. Follow recipe.
Ingredients: very easy, total time 45 min.
2 Tablespoons butter divided
2 Tablespoons granulated sugar
3 egg whites
2 egg yolks
5 teaspoons flour
60 ml milk
230 g pumpkin purée, not the pumpkin pie filling
8 g teaspoon cinnamon
7 g teaspoon ground nutmeg
pinch coarse salt
7 g teaspoon vanilla extract
50 g granulated sugar
Preparation:
Preheat oven to 200 °C.
Butter that has stood at room temperature, separate one tablespoon and leave at side.
Pour the rest into a deeper bowl and with the help of a mixer soften it, add 2 Tbsp sugar and gradually add the rest of the butter.
Heat the remaining butter that you have separated over a low heat.
When it has melted, add one to two teaspoons of flour and whisk until combined, then add more.
When the mixture is well combined, slowly add the milk and stir constantly.
Increase the heat to medium low.
The mixture will start to thicken and will look like melted white chocolate.
When it looks like melted white chocolate, remove from the heat.
Transfer to a mixing bowl.
Add pumpkin purée, cinnamon, cloves, nutmeg, and salt.
Combine well with a rubber spatula.
Add the egg yolks and vanilla extract and mix well until the egg yolks are combined.
Put the egg whites in a special bowl and whisk until foamy
Add 30 g of sugar to the bowl and continue to stir on medium speed until the egg whites start to thicken, then add the remaining sugar.
Continue to stir until it thickens into solid snow.
1/2 Add the pumpkin mixture gradually to the solid snow and combine with a spatula, then add the other half and combine well.
Coat the molds with butter and pour the mixture, leaving a little space at the top.
Bake for 15–20 minutes until the tops turn golden brown and look wet from above.
Do not open the oven door until you are almost done.
The souffle will probably almost double.
You can sprinkle powdered sugar or whipped cream as you like.
Serve immediately. Buon appetito!
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